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Cheese from Balkans, Greece, Turkey, the Levant, Egypt, the Caucasus, Iran and Central Asia
Milk is set with rennet and the curd drains in moulds by its own weight. The blocks are salted dry and then kept under brine, first warm and then cold, for at least two months, which gives a white, salty, eyeless cheese. Made in 5 steps over 2.6 months. The longest step, mature cold under brine, takes at least 2 months (EU registration summary) and runs at 2–4 °C (EU registration summary). Salt is 2.5 % (Thodis P 2023). Lactococcus lactis subsp. lactis and subsp. cremoris and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus do most of the fermenting.
| Main step | at least 2 monthsSet[feta-eu] | Mature cold under brine |
|---|---|---|
| Temperature | 2–4 °CSet[feta-eu][thodis2023] | Mature cold under brine |
| Salt | 2.5 %Reported[thodis2023] | Salt the surface dry |
| Acidity | pH 4.9 → 4.34Measured[thodis2023] | Mature cold under brine |
| Sheep milk, or sheep and goat milk · Feta PDO: goat milk at most 30 % of the milk[feta-eu] | |
| Starter culture · Lactococci, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in one study make[thodis2023] | |
| Rennet · Kid and lamb rennet in one study make[thodis2023] | |
| 25 g per kg of cheese | Dry salt · For barrel feta in one study make[thodis2023][feta-eu] |
| 7 % NaCl | Brine · Feta PDO brine strength[feta-eu] |
| Starter | defined lactic culture (lactococci with yogurt bacteria) or traditional raw-milk flora |
Total time across the recorded steps: 2.6 months
What changes: Starter and rennet go into the milk and it sets to a gel
Output: curd.
Microbes at work in this step
the starter begins souring the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The cheese ripens and is sold under brine, so it never forms a rind. Feta PDO fixes the milk (sheep, with up to 30 % goat), a 7 % brine and two months of ripening. Domiati is the odd one out in the family, because salt goes into the milk before renneting.
The UK NHS lists pasteurised feta as safe in pregnancy and advises eating unpasteurised soft cheeses only when cooked until steaming hot, because of Listeria. Brining lowers the pH of feta from about 4.9 to 4.3 over 100 days in one study.
Hazards the sources name: Listeria monocytogenes in soft cheese made from unpasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The Feta PDO summary says the cheese has been made in Greece since ancient times.
